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Yellow Curry Thai Stylie Recipe

  • 8servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E, P
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Paste:

  2. 1 onion (i do one-half red and one-half white)

  3. 4 cloves garlic (depending on personal taste)

  4. 1-2 chile peppers

  5. 2-3 jalapenos

  6. 3/4-1 tablespoon fresh grated ginger

  7. 2 teaspoons turmeric

  8. 1 2/3 teaspoon cumin

  9. 1 teaspoon coriander

  10. 2/3 teaspoon cayenne pepper

  11. 1/4 teaspoon cinnamon

  12. 1/5 teaspoon nutmeg

  13. 1/5 teaspoon allspice

  14. 1/4 teaspoon black pepper

  15. 1/5 teaspoon white pepper

  16. olive oil

  17. For the Curry:

  18. 3 cans coconut milk (i personally dislike the lite version, but rock it if you feel it)

  19. 2 bay leaves

  20. 1 sweet potato or regular potato, cut into 1/2 inch squares

  21. 3 carrots , sliced into circles

  22. 1 zucchini , cut into squares

  23. 1 squash , cut into squares

  24. 1-2 red bell peppers , cut into 1 inch pieces

  25. 1/2 or 3 inches by 1/2 inch

  26. 1/2 package cherry tomatoes , cut in halves

  27. 8 oz fresh mushrooms , sliced

  28. (you can also add broccoli , cauliflower , peas , get creative with it!)

  29. **also, IF YOU'RE NOT A VEGETARIAN add 12oz

  30. meat such a chicken , salmon , tuna steaks , mahi mahi, etc-the fish oils work Wonders with the flavor of the curry**if you are, you can easily add tofu at the end, if so desired

  31. you can also add a tablespoon of fish oil if you're feelin frisky

  32. Serve With:

  33. couscous , rice , or acini de pepe pasta

  34. lime slices

  35. Greek yogurt or fat free cream cheese

  36. parsley , green onion , cilantro

Instructions Jump to Ingredients ↑

  1. First, cut the onion, garlic, chiles into very small pieces. Grate the ginger.

  2. It works best if you prepare all the vegetables before starting to cook. Cut each as specified above.

  3. Next, add olive oil to a wok type pan or a medium-large cooking pot. Put on med-high heat and add onions, garlic, chiles. Allow to get sautéed and mildly mushy. Next, add ginger and all spices and constantly mix together until paste-like. Keep stirring ingredients until consistent through-out.

  4. Next, add cans of coconut milk slowly. Add bay leaves now. Also add ingredients that will take the longest to soften, including sweet potato, carrot, and any meat that you are using. Allow coconut milk to begin boiling, the immediately turn it down to med-lo/med heat. Give the vegetable a good while to semi-soften. Check their status every so often, and also give the pot a good mix.

  5. This is a good time to taste test the curry flavor. I usually do eyeball method as to how much of each spice I use. That being said, the amounts listed above are GUESSES. So MAKE Sure to taste test and add more spices accordingly. I end up dashing things in throughout the whole process. If it's too spicy, I recommended adding more turmeric to cut down the bite.

  6. Then it is time to add the rest of the vegetables, including: zucchini, mushrooms, squash, red bell peppers, green beans, and cabbage. You have the option of adding the tomatoes now (if you like cooked tomatoes; otherwise, wait until right before you take the pot off the stove-top to add the tomatoes). Stir together and allow ingredients to cook. Keeping the lid on the pot is up to you, it tends to cook the ingredients faster.

  7. While it's cooking, make a side of rice, couscous, or acini de pepe pasta.

  8. Yay! It's done! I recommend pouring a generous amount of curry over the side you choose (stated above) and adding a fresh squeeze of lime juice and parsley/onion/cilantro garnish. If it's too spicy, cut the curry with some yogurt or fat free cream cheese. Both are delicious with the recipe.

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